Core Points - The dispute between Luo Yonghao and the restaurant company Xibei regarding "prepared dishes" is escalating, with Xibei's founder Jia Guolong admitting to mistakes in his response and expressing a desire to learn from a competitor [1] - Luo Yonghao has invited Jia Guolong to a live-streamed dialogue to clarify their positions and contribute to the healthy development of the prepared dishes industry and the restaurant sector [2] - Xibei had previously announced an initiative to allow customers to tour their kitchens, but this has been suspended to ensure normal kitchen operations, and the "Luo Yonghao set meal" has been removed from the menu [4]

Core Viewpoint - The conflict between Luo Yonghao and Xibei over "prepared dishes" has escalated, with both parties exchanging accusations and seeking public clarification through a live broadcast [1][5][9]. Group 1: Company Responses - Xibei's founder, Jia Guolong, acknowledged a mistake in handling the situation and expressed a desire to adopt a more transparent approach, learning from the practices of other companies [1]. - Jia Guolong initially denied the use of prepared dishes in Xibei's restaurants and announced plans to sue Luo Yonghao [9]. - Luo Yonghao criticized Jia Guolong's comments, particularly a part of a screenshot that labeled him as a "network black mouth" and "network black society," expressing dissatisfaction with the misrepresentation [6][8]. Group 2: Industry Implications - Luo Yonghao suggested that the incident could contribute to the healthy development of the prepared dishes industry and the restaurant sector in China by promoting transparency and accountability [5][10]. - The discussion surrounding prepared dishes highlights the need for clearer regulations and consumer trust in the food industry, emphasizing that the real challenge lies in establishing a reliable relationship with consumers [10].

Core Viewpoint - The ongoing debate between Xibei Catering and Luo Yonghao regarding the use of pre-prepared dishes has intensified on social media, highlighting the need for transparency and dialogue in the food industry [1][3]. Group 1: Incident Overview - On September 14, Xibei's founder Jia Guolong admitted to making mistakes in handling the situation and suggested a change in approach, while also labeling Luo Yonghao as a "network black mouth" [1]. - Luo Yonghao responded by stating that the matter could not be resolved amicably and proposed a public live discussion to clarify the truth about Xibei's use of pre-prepared dishes [3][5]. Group 2: Proposed Solutions - Luo Yonghao emphasized the importance of a fair and rational dialogue on a major online platform to address the allegations and contribute positively to the development of the pre-prepared dish industry and the broader catering sector in China [5].

Core Viewpoint - The conflict between Luo Yonghao and Xibei over "prepared dishes" has escalated, contrary to expectations of resolution. Xibei's founder, Jia Guolong, has expressed a commitment to transparency and learning from competitors, while Luo has called for a public dialogue to clarify the situation and contribute to the healthy development of the prepared dishes industry [1][4][6]. Group 1 - Jia Guolong acknowledged his mistakes in handling the situation and stated that Xibei will adopt a transparent approach moving forward, aiming to learn from competitors like Pang Donglai [1][2]. - Luo Yonghao responded to Jia's comments by indicating that the matter cannot be overlooked and suggested severing ties with friends who attempt to mediate [4]. - Luo proposed a live broadcast on a major platform to discuss the issue openly, aiming to clarify the truth about Xibei and contribute positively to the prepared dishes industry [6]. Group 2 - The People's Daily emphasized the need for transparency in the prepared dishes sector, highlighting that the main challenge lies in building consumer trust rather than technical aspects [9]. - The commentary stressed that the development of the restaurant industry must prioritize consumer safety and understanding, advocating for rational and constructive discussions to optimize the environment for prepared dishes [9].

Core Viewpoint - The pre-prepared food industry is rapidly developing, but it faces challenges such as inconsistent recognition, incomplete regulations, and lack of unified standards, which hinder healthy growth [1][2]. Industry Development - The pre-prepared food industry has a broad development prospect, as highlighted in the 2023 Central Document No. 1, which emphasizes the importance of standardization and regulation in this sector [4]. - The global pre-prepared food market is significant, with the U.S. market projected to reach $47.56 billion in 2024, making it the second-largest globally. Japan's market is also notable, with a scale exceeding 10 trillion yen and 24% of office workers relying on pre-prepared foods for meals [4]. - China's pre-prepared food industry, although starting later than its international counterparts, is growing rapidly. Projections indicate the market size will exceed 800 billion yuan by 2025 and reach approximately 1.5 trillion yuan by 2030 [4]. Public Concerns and Industry Issues - The development of the pre-prepared food industry has raised public concerns and controversies, which are considered normal. However, any misleading information or food safety issues are intolerable [5]. - Recent commentary emphasizes that pre-prepared food should neither be demonized nor overly westernized, and public figures should be cautious with their influence [5]. Regulatory and Standardization Efforts - There is a need for improved standards and regulations to address the controversies surrounding pre-prepared food. A preliminary definition of pre-prepared food was issued by six departments in March 2024, but it has not fully resolved public recognition issues [6]. - A national standard for food safety regarding pre-prepared food is being developed, which is a complex process requiring comprehensive revisions [6]. - The revised Food Safety Law will take effect on December 1, 2023, focusing on specific regulatory aspects, which can serve as a critical point for improving standards in the pre-prepared food sector [6]. Regulatory Enforcement - Strengthening regulatory enforcement is essential to ensure existing regulations are effectively implemented [7]. - The recent notification emphasizes two key areas: ensuring quality safety measures in the production and distribution of pre-prepared food, and promoting transparency in the use of pre-prepared food in the restaurant sector to protect consumer rights [8]. - Addressing these issues will play a crucial role in alleviating public concerns and disputes regarding pre-prepared food [8].

9月13日晚间，罗永浩发布微博称，西贝的事情可以告一段落了。期待预制菜相关的国家法规尽快出台。 此前，13日下午罗永浩于微博转发第一财经日报报道，声明其立场：不反对预制菜，在某些情况下，甚至会主动选择预制菜；既然预制菜合法，餐馆当然 有权使用预制菜，但消费者有权知道餐馆是否使用了预制菜。 事件起源于9月10日罗永浩发布的一条微博。罗永浩称，西贝多数菜品为预制菜，"发现几乎全都是预制菜，还那么贵，实在是太恶心了。希望国家尽早推 动立法，强制饭馆注明是否用了预制菜"。 据新浪财经报道，9月11日，西贝董事长贾国龙接受媒体采访时表示，一定会起诉罗永浩，旗下餐厅还将推出"罗永浩菜单"。 贾国龙对媒体表示，餐饮行业不回避预加工菜品，但"我们不是预制菜，国家对预制菜有严格定义""按国家规定，我们没有一道是预制菜，而且100%不是 预制菜""罗永浩说全是预制菜，太恶心了，挺伤我们的"。 罗永浩随后密集发布多条微博表态，称"即使它（预制菜）真的卫生，也非常荒唐，正规厂商生产的罐头最卫生，你想去饭馆吃罐头吗？""哈哈，牛大骨 现煮，莜面现搓，塑料袋现剪，微波炉现打，准备好的话术现读。"（详见此前报道《》） 据新华社报道，根据2 ...

9月13日，新华社微信公众号发布文章《不怕你预制，怕你不告诉我》，全文如下： 记者来信：讨论预制菜时，我们在关心什么？ 近期，"预制菜"话题备受消费者关注。 各方讨论背后，是消费者对于知情权的关切以及对提高餐饮质量的诉求。 当"锅气"成为评价菜肴好坏的 重要标准之一，餐饮从业者们也应该思考，"预制菜"如何更好辅助行业发展，成为令人安心的美味。 预制菜到底是什么 其二， 长期以来，"预制菜"缺乏较为明晰的概念界定， 行业发展也难以依循统一标准，传导到消费端就令消费者对预制菜心里没底。 其三，最令消费者难以接受的，是部分商家打着现做现炒的幌子，却是"微波炉厨房"。 以预制代替现做，却按照现做现炒的价格收取费用，侵害 消费者权益。 通知中明确， 大力推广餐饮环节使用预制菜明示，保障消费者的知情权和选择权。 事实上，更多理性的消费者也并非反对预制，而是反对隐瞒 和欺诈。 根据2024年市场监管总局等部门联合发布的《关于加强预制菜食品安全监管 促进产业高质量发展的通知》，预制菜是以一种或多种食用农 产品及其制品为原料，使用或不使用调味料等辅料，不添加防腐剂，经工业化预加工（如搅拌、腌制、滚揉、成型、炒、炸、烤、煮、蒸 ...

Core Viewpoint - The discussion around "pre-prepared dishes" reflects consumer concerns about their right to know and the demand for improved food quality [2][6] Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as packaged meals made from one or more food products, processed industrially without preservatives, and require heating or cooking before consumption [3] - The use of pre-prepared dishes can enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing quick replication of flavors [3][5] Group 2: Safety and Nutritional Concerns - Fresh ingredients retain more nutrients, but pre-prepared dishes can meet caloric and nutritional needs if produced and handled according to safety standards [4] - The safety of pre-prepared dishes is questioned due to the lack of hygiene in some small-scale food establishments, leading to a negative perception among consumers [6][7] Group 3: Consumer Rights and Industry Standards - There is a significant concern regarding transparency, as some businesses misrepresent pre-prepared dishes as freshly cooked, violating consumer rights [7] - The industry is urged to establish clear standards and regulations to ensure the safe production and labeling of pre-prepared dishes, thereby protecting consumer rights [8][9] Group 4: Industry Development and Future Directions - The industry is focusing on high-quality development through initiatives like building cold chain logistics and creating quality raw material bases [8] - Experts suggest that standardization, transparency, and innovation are essential for the future of the pre-prepared dish industry [8]

Core Viewpoint - The article discusses the growing consumer interest in "pre-prepared dishes" (pre-made meals) and emphasizes the importance of consumer awareness and the demand for improved food quality in the restaurant industry [6][10]. Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as meals made from one or more food products that undergo industrial pre-processing, such as marinating or cooking, and are packaged for storage and sale [7]. - The use of pre-prepared dishes can significantly enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing restaurants to replicate flavors quickly [7][9]. Group 2: Safety and Nutritional Concerns - Fresh ingredients retain more nutrients, but pre-prepared dishes can still meet nutritional needs if produced and handled according to food safety standards [8]. - The safety of pre-prepared dishes is questioned due to concerns about hygiene in small-scale food establishments, which can lead to a negative perception among consumers [10]. Group 3: Consumer Rights and Industry Standards - There is a lack of clear definitions and standards for pre-prepared dishes, leading to consumer uncertainty and mistrust [11]. - The article highlights the need for transparency in the use of pre-prepared dishes in restaurants, advocating for clear labeling to protect consumer rights [11][13]. Group 4: Industry Development and Future Directions - The article suggests that the future of the pre-prepared dish industry lies in standardization, transparency, and innovation [13]. - Initiatives in various regions aim to promote high-quality development of the pre-prepared dish industry through improved logistics, branding, and resource management [12].

Core Viewpoint - The discussion around "pre-prepared dishes" reflects consumer concerns about their right to know and the demand for improved food quality in the restaurant industry [1] Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as packaged meals made from one or more food products, processed industrially without preservatives, and require heating or cooking before consumption [2] - The use of pre-prepared dishes can significantly enhance operational efficiency in the restaurant industry, particularly in fast food settings, by allowing for quick flavor replication [2] Group 2: Safety and Nutritional Aspects - Fresh ingredients retain more nutrients, but pre-prepared dishes can meet caloric and nutritional needs if produced, transported, stored, and cooked according to food safety standards [3] Group 3: Industry Adoption and Consumer Concerns - Large chain restaurants commonly use pre-prepared dishes due to safety regulations and cost efficiency, which can enhance customer experience by speeding up service [4] - Concerns arise from small-scale restaurants where food safety may be compromised, leading to a negative perception of pre-prepared dishes as low-quality [5] - The lack of clear definitions and standards for pre-prepared dishes contributes to consumer uncertainty and mistrust [5] Group 4: Regulatory and Development Initiatives - The industry is encouraged to promote transparency regarding the use of pre-prepared dishes to protect consumer rights and choices [5] - Various regions are implementing measures to support the high-quality development of the pre-prepared dish industry, including building cold chain logistics and cultivating quality raw material bases [6][7] - Experts suggest that standardization, transparency, and innovation are essential for the future of the pre-prepared dish industry, including the establishment of national standards and consumer notification systems [7]